Paneer Makhani Breakfast Rolls Recipe

About this recipe

Paneer Makhani Breakfast Rolls are a delightful fusion of traditional Indian flavors and modern convenience. Soft, flaky rolls are stuffed with a rich and creamy paneer makhani filling, perfectly spiced for a medium heat level. This dish is designed to provide a high-protein breakfast option that satisfies your taste buds while supporting muscle gain goals. The velvety tomato-based gravy, infused with aromatic spices and balanced with cream, envelops the tender cubes of paneer. Paired with warm rolls, it makes for a hearty and satisfying start to your day. Ideal for families, this recipe combines comfort with nourishment and is sure to become a breakfast favorite.

Ingredients

• 200 g Paneer
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 100 g Unsalted Butter
• 200 ml Mustard Oil
• 500 g Sugar
• 100 g Coriander Leaves
• 300 g Brown Bread Ladi Pav
• 50g Everest Garam Masala
• - Fresh Cream
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2. Add the chopped onion and sauté until golden brown, then stir in the ginger-garlic paste and cook for 1-2 minutes.
3. 3. Add the tomato puree, turmeric powder, red chili powder, and sugar. Cook until the oil separates from the mixture, about 5-7 minutes.
4. 4. Stir in the cream, garam masala, and salt. Mix well and simmer for 2-3 minutes to create the makhani sauce.
5. 5. Add the paneer cubes to the sauce and gently mix to coat them evenly. Cook for another 2-3 minutes, then turn off the heat.
6. 6. Slice the rolls in half and lightly toast them on a pan or in the oven until warm and slightly crispy.
7. 7. Fill each roll generously with the prepared paneer makhani filling. Garnish with fresh coriander and serve warm.